Thai Chicken Massaman Curry.

Thai Chicken Massaman Curry แกงมัสมั่น.

Serves 6-8.

In 2011 CNNGo named this dish the world's most delicious food.

Perhaps not as well known as a Green or Red curry and it's not native to Thailand. The Massaman curry is our interpretation of a Persian dish and its name means Muslim Curry. We have, of course, assimilated the dish with our added fresh, more familiar, herbs and vegetables: galangal, coriander, shallots, ginger, garlic, lemongrass and lime leaves.

This dish does take time to prepare but the curry, like most curries, tastes better the next day so prepare the day ahead.

            Preparation:

       In a frying pan, dry roast,

-5 red chillies (seeds removed, optional),

-1tsp peppercorns,

-1 stick cinnamon,

-3 cardamom pods,

-5 cloves,

-2tbsp cumin seeds,

-2tbsp coriander seeds.

Cook, stirring, on low heat until the spices are toasted and fragrant.

Finely grind using a spice grinder or pestle and mortar. Leave aside.

      In a frying pan, dry fry,

-3cm ginger, 

-5 cloves garlic,

-2x4cm galangal,

-2 stalks lemongrass,

-10 shallots,

-1tsp sea salt.

Cook, stirring, on low heat, until the vegetables have softened and slightly charred. Leave to cool slightly.

      In a frying pan, dry roast,

-100g shelled peanut, until golden brown.

Leave to cool slightly.

When cooled enough to handle,

Place 

-roasted vegetables in a food processor (reserving 5 shallots),

-50g roasted peanuts,

-a small bunch fresh coriander,

Pulse to a fine mixture, add

-roasted dry spice.

Pulse to combine.

Now you have a curry paste.

    In a large stock pot, fry,

-curry paste, with

-1tsp shrimp paste,

-2tbsp coconut milk,

-2 star anise,

-1tsp ground mace,

-1tsp turmeric powder,

-4 kaffir lime leaves,

Cook, stirring, on low heat for about 5 minutes, add

-2kg free range chicken pieces,

Cook, stirring, to coat the meat in the spices, add

-the rest of the 400ml coconut milk, 

-500g potatoes, cut into large chunks, add

-reserve shallots,

-reserved peanuts,

-2-3 bay leaves,

-400ml water.

Leave on a gentle simmer for about an hour or until the chicken is cooked through and the sauce has thickened.

To taste:

-soy sauce.

-1tbsp palm or brown sugar.